When pulled as espresso, Michiti is juicy and lush with notes of sweet lime, raspberry, cocoa nibs and a bright sparkling acidity. Michiti stands well as a straight shot, or paired with milk.

Once the coffee is hand picked by the farmers, they bring it to the Michiti cooperative to be processed. The coffee is first sent through a depulping machine to remove the skin an...read mored outer layer of the cherry. The coffee is then soaked in fermentation tanks to help break down the remaining mucilage. The coffee is then washed and dried on raised beds.

Our roast of Ethiopia Michiti just received a 92 point review on Coffee Review! Ken Davids of Coffee Review wrote "Blind Assessment: Delicate but intense. Flowers, lime, fir and a hint of roasted cocoa nib in the nose. In the cup the flowers and cocoa are backgrounded and a very complex expression of the citrus dominates: ripe lime and grapefruit in particular. Gently tart acidity; light, silky mouthfeel. Sweet, crisply flavor-saturated finish."